Vegetarian/Vegan 'Sausage' in a bun, perfect for your family's lunchbox

Sandwiches, we have them for lunch, supper or even for a snack. This Vegetarian/Vegan Sausage Bun is wonderful packed in a lunch for work or on a road trip. It is full of protein, and you can add whatever fillings your family prefers. Keep it simple or sauté up some vegetables and add your favorite cheese and sauce and spice it up with hot pickled peppers....the options are endless and the flavor is amazing. This recipe makes four very large 'sausages' which will feed many people.

They freeze very well 'raw' and then can be cooked when needed or cooked up and frozen to be placed in a bun and ready to travel to work or school.

I hope you make some for your family or friends to enjoy.

Vegetarian/Vegan 'Sausage' a change from the everyday sandwich.

This one has sautéed sweet red pepper and sweet onion, cheddar cheese

with a bit of mustard and mayo and lettuce.

 The ingredients you will need.

All the ingredients are mixed together in a bowl and ready for shaping and steaming.

One portion placed on foil to be shaped and wrapped.

All the mix is shaped and wrapped in foil, ready for steaming.

These will make large 'sau

sages' which can be cut in half for two portions.

On the steamer for 40 minutes, I have two layers steaming at once.

 A delicious alternative to a sandwich...this one has fresh sliced

tomatoes, red peppers, sweet onion, sweet pickle slices and cheddar cheese..enjoy

VEGETARIAN/VEGAN 'SAUSAGE'

1 can kidney beans, rinsed and drained

1 c. cold vegetable/mushroom broth

1 T. olive oil

2 T. low-sodium soy sauce

1 1/4 c. vital wheat gluten

1/4 c. nutritional yeast

4 cloves fresh garlic, minced

1 t. red pepper flakes

1 t. sweet paprika

1 t. dried oregano

1 t. dried thyme, chopped

1 T. fresh/dried parsley, chopped

salt & fresh ground black pepper

First set up a steamer that can hold four large sausages. Bring the water to a boil. Set aside 4 square sheets of aluminum foil. This “dough” only takes a few minutes to prepare, so make sure the steamer is ready to go.

In a large bowl, mash the beans. Add all the other ingredients to the beans in the order listed. I found it was easier to mix with my hands. Place one fourth of dough onto each of the foil squares and mold into approximately a 5 inch log. Wrap the dough in the foil by folding in the sides then rolling up the foil to make a cigar. The elasticity of the vital wheat gluten will help shape the sausage into a smooth log as it steams.

Place wrapped sausages in the steamer and steam for 40 minutes. Let cool to room temperature and refrigerate overnight.

Unwrap the chilled sausages and let come to room temperature. Sauté in oil over medium-high heat until brown and crispy on all sides, the interior will remain moist. Drain on paper towels while assembling the sandwich

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